Restaurant Manager

Restaurant Manager The Restaurant Manager is responsible for managing all functions of the restaurant during opening, mid or closing shifts. Key responsibilities include hiring, managing, supervising, and training the restaurant team members and ensuring a Gold Standard guest experience. Duties & Responsibilities Operational Execution Perform Open / Mid-Day / Closing duties Conduct daily briefings on matters of importance to the team Manage all necessary repair and maintenance issues Manage the Restaurant Risk Review audit process and implement necessary changes Manage local restaurant marketing, sales building, and community involvement Facilitate and participate in the Continued Education Program Exercise discretion and independent judgment Ensure 100% compliance with all Company policies and laws Make recommendations concerning development, promotion, and disciplinary action affecting team members Make hiring and termination recommendations to the General Manager Cooperate with the Team Member Relations Department and management team in investigating Team Member Hotline and Restaurant Support Center inquiries relating to the restaurant Food & Beverage Execution Ensure safety & sanitation Monitor food and beverage quality and execution Conduct quarterly food reviews Prepare and receive orders of food and beverages Conduct weekly inventories to ensure proper levels are stocked and to assess ordering patterns and changes Monitor and validate daily prep production Team Member Relations Coach, mentor, and discipline hourly team members Monitor and facilitate team member recognition Service Execution and Guest Relations Train, coach, and develop team members to ensure they are providing Gold Standard service to Bj’s guests Manage guest relations and guest recovery Qualifications A minimum of two years of full service, high volume, casual dining restaurant management experience High personal integrity, professionalism and maturity Ability to work in a fast‑paced environment Solid relationship management and performance management skills Ability to motivate and direct team members and work effectively in a management team Exceptional interpersonal skills, with a focus on listening and questioning skills Strong writing and documentation skills Ability to absorb and retain information quickly Keen attention to detail Proven problem‑solving abilities Exceptional guest service orientation Ability to stand and walk around a restaurant to supervise operations for 8–10 hours Ability to lift 50 pounds Ability to bend, stoop, and raise arms above head on occasion Benefits Lucrative compensation package Growing company with 200+ restaurants and several new restaurant openings yearly across the country Career advancement and leadership conferences and development programs Comprehensive benefits – medical, dental, vision & life insurance, and 401(k) Paid vacation time Culture that celebrates diversity, equity and inclusion with our WeCAN & IDEA groups Community involvement and philanthropy Quarterly bonus potential Daily pay – on demand access to earned pay Fun environment Relocation opportunities throughout the country Salary: $70,000 – $80,000 per year plus quarterly bonus potential, commensurate with experience. #J-18808-Ljbffr